Influence of lactose hydrolysis on galacto-oligosaccharides, lactose, volatile profile and physicochemical parameters of different yogurt varieties
| Autor: | Maria Cristina Perotti, Irma Veronica Wolf, Claudia Inés Vénica, Carina Viviana Bergamini |
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| Rok vydání: | 2016 |
| Předmět: |
Nutrition and Dietetics
biology 0402 animal and dairy science Food storage 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science chemistry.chemical_compound Hydrolysis 0404 agricultural biotechnology chemistry Lactose hydrolysis Galactose biology.protein Fermentation Food science Beta-galactosidase Lactose Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 96:4929-4939 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.7870 |
| Popis: | Fil: Venica, Claudia Ines. Consejo Nacional de Investigaciones Cientificas y Tecnicas. Centro Cientifico Tecnologico Conicet - Santa Fe. Instituto de Lactologia Industrial. Universidad Nacional del Litoral. Facultad de Ingenieria Quimica. Instituto de Lactologia Industrial; Argentina |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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